Recipe courtesy of Celeste Podojil
Beefsteak tomatoes; three round slices for each salad
Fresh green beans; about a handful for each salad
Plain bread crumbs
Trim beans and par boil them, they should be crunchy but not raw,
place in an ice bath to stop them from cooking further.
Slice tomatoes in rounds, three for each salad and place on salad plates.
Put cooled beans on top of tomatoes. Sprinkle with salt and pepper.
Drizzle with olive oil and balsamic vinegar.
Slice the goat cheese to form little rounds, the size of a large half dollar.
Stir egg in bowl until mixed.
Dip goat cheese patty into egg and then coat evenly with the breadcrumbs.
Put oil into pan over high heat, once hot, place cheese patty into oil and
saute for one minute on each side, do not over cook or cheese will
become too runny.
Place two cheese patties on each salad.
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